Directions

Clean the mushrooms carefully with a damp paper towel or a soft mushroom brush. Cut large mushrooms in half.

Heat the oil in a large skillet over medium heat. While the oil is heating, beat the eggs and milk in a shallow bowl. Coat the mushrooms in the egg and milk mixture, then toss them in the cracker crumbs. Carefully place the coated mushrooms in the heated oil. The mushrooms will cook quickly. Cook the mushrooms until they are golden brown on the bottom, then flip them over to brown the other side.

When the mushrooms are evenly browned, remove them from the pan to drain on a paper towel. Season with salt and pepper to taste.

Most Helpful Positive Review

Oct 03, 2008

I too was raised on Morels here in Iowa. I am 69 and have honed my methods. I agree, you need to soak in brine just long enough to kill all of the bugs that also love Morels. I quit using cracker crumbs years ago and now use Bisquick. My yearly gorge of all the morels my son-in-law can provide is also fried in butter. Also, morels are delicious when sauteed with rib eyes and/or chicken breasts with a touch of garlic. DELICIOUS!

Most Helpful Critical Review

May 11, 2010

The recipe as stated has some issues. First, you must soak these mushrooms in salt water. Even after doing that I still had some critters that were holding tight. They are not like button mushrooms that soak up water, brushing won't work with these. I used the spray nozzle on faucet to really get them and sand out. Drained well. Next, like all the others you must use butter with morels. I know, it killed me to use 3-4 sticks to fry these - my heart was cringing! Thank the Lord they only grow in the spring and we enjoy them only once. I use saltines for fish frying, but I had Bisquick (which I don't normally use) so I thought I'd try that. I found after trying both methods (first dipping in milk/egg and then mix and then combining all together like a batter) I liked how they turned out with the batter instead. Then the mix doesn't clump on the morels and is more evenly coated. Add the seasoning along with a little garlic salt to the baking mix.

Interesting. Now, I was always led to believe that cooking morels in anything but butter is a bit sacrilegious. However, I was curious. I fried a few in oil and after trying them, fried the rest in butter. I won't try frying them in oil again. Butter + Morels = Heaven. I also made some morels the usual way I prepare them for my fiance (egg and flour), but he admitted that this breading was pretty tasty. So, 4 stars because the breading was tasty. Bottom line: replace the oil with butter! Thanks :)

As a child i was raised on morels and an addiction to thier special unique flavor was created that I can never get away from. my parents and i would literally collect large grocery bags of them and she would fry them in BUTTER with a crispy thin batter. oooh my gosh, i can still taste the flavor of them and never knew the expensive addiction she was creating. i have often bought $60 or $70 worth of morels just to make a dinner of them (yes i know sick but true. lol). anyway, such sweet memories were relived as i tasted this excellent recipe but i do agree with the above reviewer, frying them in butter is a NECESSITY.

Good recipe but butter a must! I use pancake batter to coat, adds to the great morel flavor. No egg mixture. My husband likes them cooked longer, almost crispy like chips. I like them fried golden and meaty, seem to have more flavor when not overcooked. Still the greatest side dish and snack!

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.